Competition brisket taste

[Bourbon Barrel BBQ]

Don't be a hater!...just sayin'!

Every heard of the "Maillard reaction"? Might be worth the time to research it.

What does the Maillard reaction have to do with coating a brisket in brown sugar?

 

[bigdogphin]

You need a little bit of sweetness to balance out all that salt you put into and on it. Your brisket shouldn't taste like a steak. It should be a balanced piece of smoked beef.

 

[JS-TX]

But wouldn't that sweetness burn out on a judge after trying his third or fourth box?

I haven't judged before, would like to take the class and maybe give it a try some day. I thought I had read that a judge needs to learn to stick to one or two bites max, because they normally sample many items and can get full. (I could be wrong on that.)

Since I don't care for a sweet profile, I might not be a good candidate for judging...

Thoey, here in Tx you don't need to take a class to judge BBQ, unless it's KCBS of course. What people turn in around here can vary quite a bit, especially in ribs and chicken, however most around here turn in savory type of brisket, beefy, salt/peppery with just the right level of smoke. What separates the best from the others is nailing the tenderness and moisture and over all taste.

 

[sitnfat]

Salt pepper and garlic on a YAK brisket of course is really all you need. If you can't nail the tenderness. It doesn't matter what you put on it.

 

[Lake Dogs]

It is afterall barbecue, not a grilled steak...

 

[djqualls]

It is afterall barbecue, not a grilled steak...

I often wonder........